Ricotta Gnocchi with Spinach & Gorgonzola

Name: Ricotta Gnocchi with Spinach & Gorgonzola
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 8 servings.
Ingredients: 3 large potatoes; 3 cups reduced-fat ricotta cheese; 1/4 cup grated Romano cheese; 2 tablespoons olive oil; 1 tablespoon kosher salt; 6 eggs; 4-1/2 cups cake flour; 4 quarts water; SAUCE:; 2-2/3 cups cubed peeled butternut squash; 1/3 cup thinly sliced fresh basil leaves; 1/3 cup water; 2 tablespoons plus 2 teaspoons olive oil; 2 garlic cloves, peeled and thinly sliced; 1-1/4 teaspoons kosher salt; 3/4 teaspoon pepper; 1-1/3 cups heavy whipping cream; 2/3 cup crumbled Gorgonzola cheese; 1-1/2 pounds fresh spinach, coarsely chopped

When my family comes for a visit, they always ask me to make this unique dish for dinner. Homemade cheesy gnocchi is topped with a rich sauce made with butternut squash, spinach and Gorgonzola.— Brud Holland, Watkins Glen, New York

Ingredients

3 large potatoes
3 cups reduced-fat ricotta cheese
1/4 cup grated Romano cheese
2 tablespoons olive oil
1 tablespoon kosher salt
6 eggs
4-1/2 cups cake flour
4 quarts water
SAUCE:
2-2/3 cups cubed peeled butternut squash
1/3 cup thinly sliced fresh basil leaves
1/3 cup water
2 tablespoons plus 2 teaspoons olive oil
2 garlic cloves, peeled and thinly sliced
1-1/4 teaspoons kosher salt
3/4 teaspoon pepper
1-1/3 cups heavy whipping cream
2/3 cup crumbled Gorgonzola cheese
1-1/2 pounds fresh spinach, coarsely chopped

Directions

Scrub and pierce potatoes. Bake at 400° for 50-55 minutes or until tender. Peel potatoes; press through a potato ricer or strainer into a large bowl. Cool slightly.
Add ricotta and Romano cheeses, oil and salt to potato pulp; beat on low speed until smooth. Beat in eggs, one at a time. Add flour; mix well. On a lightly floured surface, knead 10-12 times, forming a soft dough.
Divide dough into 16 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.
In a Dutch oven, bring water to a boil. Cook gnocchi in batches until they float, 30-60 seconds. Remove with a slotted spoon and keep warm.
In a large saucepan, combine the squash, basil, water, oil, garlic, salt and pepper. Bring to a boil. Cover and cook until squash is tender, 4-6 minutes.
Stir in cream and Gorgonzola. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Add spinach; cook until spinach is wilted. Serve with gnocchi.

Nutrition Facts

1-1/2 cups gnocchi with 3/4 cup spinach mixture: 833 calories, 35g fat (17g saturated fat), 248mg cholesterol, 1420mg sodium, 101g carbohydrate (10g sugars, 7g fiber), 29g protein.

Originally published as Gnocchi with Spinach, Squash and Gorgonzola Sauce in Easy Italian Cookbook 2013